Wisconsin Cheese Straws

Menu Part:

Appetizer

Cuisine Type:

American

Serves:

4

Bar snacks are getting upgraded from last century’s standard bowl of nuts or basket of chips. Put these flaky, flavorful cheese straws on the bar and patrons will be sure to order another drink just to be able to linger and eat a few more. Add a bowl of creamy dip for extra temptation.

On clean countertop or cutting board, with hands, gently roll 1 tbsp. of dough into a rope 8 to 10 in. long; cut in half and continue rolling each rope until it is 6 to 8 inches long. Twist both ropes together, and place on baking sheet. Repeat with remaining dough.

Bake 15 to 17 min. or until set and starting to brown. Cool on wire rack; serve with your choice of a dip.

Source: Wisconsin Milk Marketing Board

Today's Top Story

More From FoodService Director

We retrofitted a school bus to serve a dual role. During the school year, it travels school to school where students use it as a learning lab; and during the summer and long school holidays, the bus transports meals to specific sites to feed children.

We review a welcome packet during the interview process that includes absence policies, salary and pay dates, job description and uniform policies. We show the uniform, hairnets and shoes to potential hires. The goal is to present people with as accurate a picture as possible of what it would be like to be in a school foodservice operation before job opportunities are discussed. I want to believe that has helped the retention process.

Because I’m writing this letter in the middle of August, it’s a bit tough to imagine the fall season—crunchy leaves, cooler air and the impending sense of dread over whether this will finally be the winter when I freeze to the sidewalk.

But autumn also brings some of my favorite foods: stews, soups, squashes and apples fresh from the tree. Meanwhile, at Greenville County Schools in South Carolina, K-12 diners are getting amped up about a plethora of DIY options, including a build-your-own chicken and waffles bar, says Director of Food and Nutrition Services Joe Urban. (Where was...

The School Nutrition Foundation —the School Nutrition Association’s philanthropic sibling—and Share Our Strength’s No Kid Hungry campaign have partnered to launch an initiative called Schools as Nutrition Hubs.

“No Kid Hungry really sees schools as a critical place in the fight against childhood hunger,” says Laura Hatch, director of national partnerships for No Kid Hungry. “Schools are really a no-brainer because they have the infrastructure, they have the experience, it’s a trusted place for families. And being able to maximize their programs and maximize the federal...

FoodService Director is the noncommercial operator's trusted source for profitability and innovation in a changing economic environment. This fast-paced, easy-to-read monthly publication delivers solutions and strategies to more than 45,000 highly targeted readers in all segments of noncommercial foodservice, including colleges, business & industry, contract management, schools, healthcare, senior living, correctional facilities and military. For the past 25 years, FoodService Director has served as the most readable and educational publication the market.